If you’re looking for that perfect comfort dish to warm your heart and delight your taste buds, this Creamy Parmesan Scalloped Potatoes with Roasted Garlic and Fresh Rosemary Recipe is exactly what you need. The richness of the heavy cream mingled with nutty parmesan cheese creates a dreamy texture, while roasted garlic adds a mellow depth that’s not overpowering but just right. Sprinkle in some fresh rosemary, and you’ve got a side dish that sings with flavor and feels homey with every bite.

I love making this recipe for holiday dinners or even a cozy weeknight when I want something special but not complicated. It’s one of those dishes where the ingredients are simple, yet the end result feels indulgent. You’ll find yourself coming back to this creamy, cheesy, garlicky goodness time and again because it just works every single time – and believe me, your friends and family will be asking for seconds!

Ingredients You’ll Need

Each ingredient in this Creamy Parmesan Scalloped Potatoes with Roasted Garlic and Fresh Rosemary Recipe plays a key role. From the creamy, buttery base to the perfectly aromatic herbs, everything works so well together to achieve that luscious, layered flavor. I recommend using fresh ingredients wherever possible for the best taste and to really bring out those wonderful aromas.

Yukon gold potatoes: Their creamy texture and slightly sweet flavor are perfect for scalloped potatoes; they hold their shape well during baking.
Unsalted butter: Gives you control over the saltiness and adds that classic rich, creamy foundation.
Freshly grated parmesan cheese: Using freshly grated cheese makes a big difference in flavor over pre-grated varieties.
Heavy cream: Provides the luxurious, velvety texture that brings the dish together.
Kosher salt: Even seasoning is key here – kosher salt dissolves nicely without becoming too salty.
Freshly cracked black pepper: Adds just enough bite and warmth without overpowering.
Fresh rosemary sprigs: Rosemary’s piney, fragrant notes elevate the potatoes beautifully; fresh is definitely best.
Better Than Bouillon Roasted Garlic Base: This is my secret weapon for deep garlic flavor without the risk of burning fresh garlic in the cream.

Variations

One of the fantastic things about this Creamy Parmesan Scalloped Potatoes with Roasted Garlic and Fresh Rosemary Recipe is how easy it is to adapt. I often like to shake things up based on what I have on hand or dietary needs, so feel free to personalize it! Don’t hesitate to get creative and add your own twist.

Cheese Variation: Sometimes I swap parmesan for a mix of gruyère and mozzarella for a gooey, melty top layer.
Dairy-Free Version: Use coconut cream and nutritional yeast for a non-dairy creamy texture and cheesy flavor.
Herb Substitutes: If you don’t have fresh rosemary, thyme or sage are delicious alternatives that provide different but delightful notes.
Extra Veggies: Adding thin slices of caramelized onions or sautéed mushrooms can give an extra layer of flavor and texture.

How to Make Creamy Parmesan Scalloped Potatoes with Roasted Garlic and Fresh Rosemary Recipe

Step 1: Prepare Your Potatoes and Roasted Garlic Base

Start by peeling your Yukon gold potatoes and slicing them into thin, even rounds – about 1/8 inch thick. Getting them uniform is crucial so they cook evenly and layer beautifully. I find a mandoline slicer really handy here to speed things up. Next, melt your butter in a saucepan over medium heat, then whisk in the Better Than Bouillon Roasted Garlic Base along with the heavy cream, kosher salt, and freshly cracked black pepper. Let this mixture warm gently until it’s just below a simmer. This step lets the garlic base infuse the cream perfectly without burning, ensuring a deep, mellow flavor.

Step 2: Assemble the Layers

Grab a baking dish and start layering: a single layer of potato slices, a sprinkle of freshly grated parmesan, and a few rosemary needles plucked fresh from the stems. Pour a bit of the cream mixture over that layer before adding the next round of potatoes. Repeat the process until your dish is full, finishing off with a generous layer of parmesan cheese on top. This layering technique helps every bite have a perfect balance of cream, cheese, and herb aromatics.

Step 3: Bake to Perfection

Cover the dish with foil and bake at 350°F (175°C) for about 45 minutes. Then remove the foil and bake for an additional 20-25 minutes to allow the top to brown and get that irresistible crispy edge. You’ll know it’s done when the potatoes are tender all the way through (test with a fork) and the cheese is bubbly and golden. If you want that extra touch of crispiness, you can broil for a minute or two at the end – just keep a close eye on it to avoid burning.

How to Serve Creamy Parmesan Scalloped Potatoes with Roasted Garlic and Fresh Rosemary Recipe

Creamy Parmesan Scalloped Potatoes with Roasted Garlic and Fresh Rosemary Recipe - Recipe Image

Garnishes

I love topping these scalloped potatoes with a sprig of fresh rosemary right before serving—it looks so elegant and reinforces that wonderful herbal aroma. Sometimes a light sprinkle of extra parmesan or freshly cracked black pepper really amps up the flavor punch. A small drizzle of good quality olive oil over the top also adds a touch of buttery sheen that’s hard to resist.

Side Dishes

This recipe pairs beautifully with roasted meats like herb roasted chicken, garlic pork chops, or even a juicy steak. For a vegetarian vibe, I often serve it alongside a crisp green salad and some roasted seasonal veggies. The creamy potatoes help balance flavors and create a satisfying, soul-warming meal.

Creative Ways to Present

For special occasions, I’ve layered this recipe in individual ramekins to make elegant personal servings that look impressive and are perfect for dinner parties. Another fun idea I tried was creating a scalloped potato gratin muffin by baking the layers in a muffin tin—great for appetizers or bite-sized sides that feed a crowd.

Make Ahead and Storage

Storing Leftovers

Once cooled, I like to store leftovers covered tightly in the refrigerator; they keep well for up to 3 days. When you want to enjoy it again, reheat gently to preserve the creamy texture and prevent the cream from separating.

Freezing

I’ve had success freezing this dish, though I recommend doing so before the final bake. Freeze the assembled potatoes in a tightly wrapped container, then thaw in the fridge overnight before baking as usual. This saves time when you want a comforting meal ready to go.

Reheating

To reheat and keep that creamy smoothness, I warm leftovers in a low oven (around 300°F) covered with foil, checking often. You can also add a splash of cream or milk to refresh the sauce if it seems a bit thick or dry. Microwaving works too, but I prefer the oven method for the best texture.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While Yukon gold potatoes are ideal for their creamy texture, you can also use Russets. Keep in mind Russets are starchier, so they may absorb more liquid and result in a slightly different texture. When trying new potatoes, slice thinly and watch the baking time for perfect tenderness.
Is there a way to make this dish lighter or lower in fat?

Yes, you can swap heavy cream for half-and-half or a mixture of milk and a small amount of cream to reduce fat. Just be aware that the creaminess might be a bit less rich, but it still tastes delicious. Using less butter and less cheese also helps lighten it up without losing the core flavor.
Can I prepare this recipe ahead of time and bake it later?

You sure can! Assemble the dish, cover it well, and refrigerate overnight. When you’re ready to serve, let it come to room temperature for 20-30 minutes before baking; this prevents uneven cooking. This makes it perfect for entertaining or busy weeknights.
What’s the best way to slice potatoes evenly?

I highly recommend using a mandoline slicer. It’s quick, safe (with the guard!), and ensures you get uniform thickness, which is key to even cooking. If you don’t have one, a sharp knife and a bit of patience works just fine—just try to keep the slices about the same thickness throughout.
Can I replace the Better Than Bouillon Roasted Garlic Base with fresh garlic?

You can, but I find the roasted garlic base provides a mellow, deep garlic flavor without the bitterness or risk of burning that fresh garlic can bring when simmered in cream. If using fresh garlic, roast it first or sauté gently to soften the flavor before adding to the cream.

Final Thoughts

This Creamy Parmesan Scalloped Potatoes with Roasted Garlic and Fresh Rosemary Recipe holds a special place in my kitchen because it’s both rustic and elegant, simple and impressive. Whether you’re sharing it at a holiday feast or just treating yourself on a chilly evening, it’s a dish that warms both body and soul. I genuinely hope you enjoy making it as much as I do – trust me, once you try it, it’ll be your go-to for comfort food that’s truly show-stopping.